Country Tart - tart with a heart

Sorry, I have been to busy looking at pretty horses to think recipes. Not to worry, the search for the perfect horse continues, but here is something new for you! Be very, very glad I am trying the recipes first. This week I tried potato and chick pea patties with a curry sauce that were truly quite horrid! Glad to save you the misery. My long suffering hubby just ploughed away, trying to eat what was before him! Said the crispy bits were nice....
This tart and the one to follow tomorrow can both use the same pastry.  I did two tart bases and froze the one, all ready to use for the next tart. Freeze baked shell and then use directly from the freezer. Yes there is cheese again, sorry to those non dairy eaters.
                                                                 
                                                 
                                                                      Savoury Pastry
Enough for 2 x  15cm tart pans

330g cake flour
30ml sugar
pinch cayenne pepper
pinch paprika
200g butter
2 large eggs
100g cheddar cheese, grated
100g Parmesan  cheese, grated
45ml parsley, chopped

Mix together dry ingredients, add remaining ingredients and mix by hand or in food processor till just combined. Roll out to about 3mm thickness and fit into pan, covering base and sides. Leave some excess hanging over sides. Prick base all over with a fork. Bake blind (cover with foil or non stick baking paper,fill with dry  beans and bake) about 12 minutes @200C. Cool and trim edges.

                                    Country Tart
1 x 15cm tart pan. Feeds 4 if they are not ravenous...otherwise add lots of salad!

75g cocktail tomatoes, halved
salt and pepper
4 garlic cloves
fresh thyme to taste
40ml olive oil
1 medium aubergine
2 baby marrows, thickly sliced lengthwise, then in half
1 red pepper
1 small onion
20g olives, pitted
40g goats cheese
30g parmesan cheese, grated

Preheat oven to 70C. Place tomatoes in roasting pan, season. finely chop 1 garlic clove and add to the tomatoes, along with some thyme and 20ml oil. Roast for 5 hours. ( You could put them in your hot oven the night before, turn off and go to bed!). Season aubergines and marrows and stir fry till golden brown. Char grill pepper, cool in plastic bag, then peel and seed and cut into squares. The onion and remaining garlic need to be roasted unpeeled either for 1 hour at 180C, or  just put them in with the tomatoes and leave them! Cool the onion, remove the skin and cut the pulp into pieces, squeeze the garlic pulp into a bowl with the onion, add the olives, goats cheese and half the Parmesan. Season and mix well. Spread the cheese mixture onto the base of the shell. Combine the vegetables with the remaining Parmesan and arrange in overlapping layers (looks pretty) on top of the cheese. Sprinkle with black pepper and little olive oil, bake 20min @180C. Cool slightly before removing from pan and slicing.

It is another messy kitchen recipe, but it is worth the effort, just plan your oven time! Coming up another vegetable tart and then some lovely, lovely rye bread...watch this space